20 Flavorful Chinese Chicken and Mushroom Delicacies

Craving cozy, umami-packed dinners that come together faster than takeout? Look no further! From velvety stir-fries to aromatic braises, these 20 Chinese chicken and mushroom recipes are your ticket to weeknight wins and weekend comfort. Whether you’re a wok pro or just starting out, these dishes promise big flavor with minimal fuss. Ready to transform your kitchen? Let’s dive in!

Braised Chicken with Shiitake Mushrooms

This cozy, umami-packed dish is a weeknight hero—tender chicken and earthy mushrooms simmered in a savory-sweet sauce that’s perfect over rice or noodles.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 1 cup dried shiitake mushrooms, rehydrated and sliced (reserve 1/2 cup soaking liquid)
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1/2 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions

1. Heat vegetable oil in a Dutch oven over medium-high. Sear chicken thighs, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
2. In the same pot, sauté garlic and ginger for 30 seconds until fragrant. Add shiitake mushrooms, soy sauce, brown sugar, rice vinegar, black pepper, and the reserved mushroom soaking liquid. Stir to combine.
3. Return chicken to the pot, skin-side up. Cover, reduce heat to low, and simmer for 25 minutes until chicken is tender and sauce thickens slightly.
4. Garnish with green onions before serving.

The magic here? The mushrooms soak up all the rich flavors while keeping their meaty bite—no mushy veggies here!

Tip: For extra depth, add a splash of Shaoxing wine with the soy sauce.

Stir-Fried Chicken and Oyster Mushrooms

This quick and savory stir-fry combines tender chicken with meaty oyster mushrooms for a satisfying weeknight meal that’s packed with umami.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into thin strips
• 8 oz oyster mushrooms, torn into bite-sized pieces
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4–5 minutes until no longer pink. Transfer to a plate.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Stir in the garlic and cook for 30 seconds until fragrant. Add the oyster mushrooms and cook for 3–4 minutes, stirring occasionally, until lightly browned.
3. Return the chicken to the skillet. Add the soy sauce, oyster sauce, sugar, and black pepper. Toss everything together and cook for another 2 minutes until well coated and heated through.
4. Garnish with green onions and serve immediately.

The oyster mushrooms soak up the savory sauce beautifully, adding a rich, almost buttery texture that pairs perfectly with the juicy chicken.

Tip: For extra crispiness, let the mushrooms sit undisturbed for a minute or two before stirring—they’ll develop a golden sear.

Chicken and Mushroom Clay Pot Rice

This cozy one-pot wonder delivers tender chicken, earthy mushrooms, and fragrant rice with crispy edges—just like your favorite takeout, but even better.

Ingredients

• 1.5 cups jasmine rice, rinsed
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 tsp grated ginger
• 2 cloves garlic, minced
• 1.5 cups chicken broth
• 2 green onions, thinly sliced

Instructions

1. In a bowl, toss chicken with 1 tbsp soy sauce, oyster sauce, and 1 tsp ginger. Let marinate 15 minutes.
2. Heat sesame oil in a clay pot or heavy Dutch oven over medium-high. Sear chicken until browned, 3 minutes per side. Remove.
3. Add mushrooms, garlic, and remaining 1 tsp ginger. Cook 2 minutes until fragrant.
4. Stir in rice, remaining 2 tbsp soy sauce, and chicken broth. Nestle chicken on top. Bring to a boil, then cover and simmer 20 minutes on low.
5. Uncover, fluff rice, and sprinkle with green onions. Let sit 5 minutes to crisp the bottom.

The magic here? That golden, slightly crunchy rice layer at the bottom—a textural contrast you’ll crave.

Tip: For extra crispiness, place the uncovered pot under the broiler for 2-3 minutes after cooking.

Steamed Chicken with Wood Ear Mushrooms

This Steamed Chicken with Wood Ear Mushrooms is a comforting, umami-packed dish that comes together with minimal fuss—perfect for a quick weeknight dinner that still feels special.

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 oz dried wood ear mushrooms, rehydrated and sliced (about 1 cup after soaking)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp grated ginger
• 2 cloves garlic, minced
• 1/4 tsp white pepper
• 1 green onion, thinly sliced (for garnish)

1. In a bowl, combine chicken with soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, ginger, garlic, and white pepper. Toss to coat and marinate for 15 minutes at room temperature.
2. Fold in sliced wood ear mushrooms, then transfer the mixture to a heatproof shallow dish (like a pie plate) that fits inside your steamer.
3. Bring 2 inches of water to a boil in a wok or pot fitted with a steamer basket. Place the dish in the steamer, cover, and steam over medium-high heat for 18–20 minutes, until the chicken is cooked through.
4. Garnish with green onions and serve immediately with steamed rice.

The magic here is in the texture—tender chicken contrasts with the pleasantly crunchy wood ear mushrooms, all bathed in a glossy, savory sauce. Tip: For extra depth, add a few slices of rehydrated shiitake mushrooms along with the wood ears.

Spicy Chicken and Enoki Mushroom Stir-Fry

This quick stir-fry packs a punch with tender chicken, delicate enoki mushrooms, and a fiery-sweet sauce that clings to every bite.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 8 oz enoki mushrooms, trimmed and separated
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• 2 green onions, sliced (for garnish)

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp sriracha, and 1 tbsp rice vinegar. Set aside.
2. Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken and stir-fry for 4–5 minutes until no longer pink.
3. Push chicken to one side, add minced garlic and grated ginger to the empty space, and cook for 30 seconds until fragrant.
4. Toss in enoki mushrooms and stir-fry for 2 minutes until slightly wilted.
5. Pour sauce over the mixture, stirring to coat everything evenly. Cook for 1–2 more minutes until the sauce thickens slightly.
6. Garnish with sliced green onions and serve immediately over rice.

The magic here is the enoki mushrooms—they soak up the spicy-sweet sauce while keeping their delicate, noodle-like texture.

Tip: For extra heat, add a pinch of red pepper flakes with the garlic and ginger.

Chicken and Mushroom Congee

This comforting congee is silky, savory, and packed with tender chicken and earthy mushrooms—perfect for cozy mornings or light dinners.

Ingredients:

• 1 cup jasmine rice, rinsed
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs
• 8 oz cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1-inch knob ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp salt
• ½ tsp white pepper
• Green onions, sliced (for garnish)

Instructions:

1. In a large pot, combine the rinsed rice, chicken broth, chicken thighs, garlic, and ginger. Bring to a boil over high heat, then reduce to a simmer. Partially cover and cook for 45 minutes, stirring occasionally to prevent sticking.
2. Remove the chicken and shred it with two forks. Return the meat to the pot.
3. Add the mushrooms, soy sauce, sesame oil, salt, and white pepper. Simmer uncovered for another 15 minutes until the congee is creamy and the mushrooms are tender.
4. Ladle into bowls and garnish with green onions.

The slow simmering breaks down the rice into a velvety base, while the mushrooms add a deep umami richness that pairs perfectly with the tender chicken.

Tip: For extra flavor, sauté the mushrooms in a bit of oil before adding them to the congee.

Velveted Chicken with Black Fungus

This velvety stir-fry is a restaurant-worthy dish you can easily make at home—tender chicken meets earthy black fungus in a glossy, savory sauce.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 oz dried black fungus (wood ear mushrooms), rehydrated
• 2 tbsp soy sauce, divided
• 1 tbsp cornstarch
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sugar
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup chicken broth
• 1/2 tsp sesame oil
• 2 scallions, sliced

Instructions:

1. Velvet the chicken: In a bowl, toss chicken with 1 tbsp soy sauce, cornstarch, Shaoxing wine, and sugar until evenly coated. Let marinate 15 minutes.
2. Prep the fungus: Drain rehydrated black fungus, trim tough stems, and tear into bite-sized pieces.
3. Stir-fry: Heat 1 tbsp vegetable oil in a wok or skillet over high heat. Add chicken in a single layer and cook undisturbed 1 minute, then stir-fry 2 minutes until opaque. Transfer to a plate.
4. Sauce it up: Heat remaining 1 tbsp oil. Add garlic and ginger; stir 30 seconds until fragrant. Add black fungus and stir-fry 1 minute. Pour in broth and remaining 1 tbsp soy sauce, scraping up browned bits.
5. Finish: Return chicken to the pan, tossing to coat. Drizzle with sesame oil and sprinkle scallions. Cook 1 minute until sauce clings to the chicken.

The velveting technique gives the chicken an impossibly silky texture, while the black fungus adds a satisfying crunch. Serve over steamed rice to soak up every drop of that glossy sauce.

Tip: For extra tender chicken, add 1/4 tsp baking soda to the marinade (rinse it off before cooking if marinating longer than 30 minutes).

Chicken and Mushroom Dumplings

These cozy, savory dumplings are packed with tender chicken, earthy mushrooms, and a hint of ginger—perfect for a comforting weeknight meal.

Ingredients

• 1 lb ground chicken
• 1 cup finely chopped cremini mushrooms
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 30 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming)

Instructions

1. In a bowl, combine ground chicken, mushrooms, 2 tbsp soy sauce, 1 tbsp ginger, 2 cloves garlic, 1 tsp sesame oil, and 1/4 tsp black pepper. Mix until well blended.
2. Place 1 tbsp filling in the center of each dumpling wrapper. Fold and pleat edges to seal.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high. Add dumplings in a single layer and cook for 2–3 minutes until bottoms are golden.
4. Pour in 1/4 cup water, cover, and steam for 5 minutes. Uncover and cook until water evaporates. Repeat with remaining dumplings.

The crispy-bottomed, juicy centers make these dumplings irresistible—especially with a quick dunk in soy sauce or chili oil.

Tip: Freeze uncooked dumplings on a tray before transferring to a bag for easy future meals!

Braised Chicken with King Oyster Mushrooms

This cozy one-pot dish delivers tender chicken and meaty mushrooms in a rich, savory sauce—perfect for a comforting weeknight dinner.

Ingredients:

• 1.5 lbs bone-in, skin-on chicken thighs
• 8 oz king oyster mushrooms, sliced into 1/2-inch pieces
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1-inch knob ginger, sliced
• 1 tbsp vegetable oil
• 1 cup chicken broth
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat vegetable oil in a Dutch oven over medium-high. Sear chicken thighs, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
2. In the same pot, sauté garlic and ginger for 30 seconds until fragrant. Add mushrooms and cook 2 minutes.
3. Stir in soy sauce, oyster sauce, and brown sugar, then pour in chicken broth. Return chicken to the pot, skin-side up. Bring to a simmer.
4. Cover and reduce heat to low. Braise for 25 minutes until chicken reaches 165°F internally.
5. Uncover and simmer 5 minutes to thicken the sauce slightly. Garnish with green onions.

The mushrooms soak up the umami-packed sauce while staying wonderfully toothsome—no mush here! Serve over steamed rice to catch every drop.

Tip: For extra depth, add a splash of Shaoxing wine with the broth.

Chicken and Mushroom Hot Pot

This cozy one-pot wonder is packed with tender chicken, earthy mushrooms, and a savory broth that’ll warm you up from the inside out.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same pot, add the onion and mushrooms. Cook for 5 minutes until softened, then stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
3. Pour in 4 cups chicken broth, 1 tbsp soy sauce, 1 tsp thyme, and 1/2 tsp black pepper. Return the chicken to the pot and bring to a simmer. Cover and cook for 20 minutes.
4. Stir in 1/4 cup heavy cream and simmer uncovered for 5 minutes. Garnish with 2 tbsp parsley before serving.

The creamy broth and tender mushrooms make this hot pot feel indulgent, yet it’s simple enough for a weeknight. Serve with crusty bread to soak up every drop!

Tip: For extra depth, swap half the broth for dry white wine.

Stir-Fried Chicken with Button Mushrooms

This quick and savory stir-fry pairs tender chicken with earthy mushrooms in a glossy, garlicky sauce—perfect for busy weeknights when you need big flavor fast.

Ingredients:

• 1 lb boneless, skinless chicken thighs, sliced into ½-inch strips
• 8 oz button mushrooms, sliced
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• ½ tsp black pepper
• 2 scallions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken and stir-fry for 4–5 minutes until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp oil to the skillet. Sauté mushrooms for 3 minutes until lightly browned. Stir in garlic and cook for 30 seconds until fragrant.
3. Return chicken to the skillet. Add soy sauce, oyster sauce, sugar, and black pepper. Toss everything together for 1–2 minutes until the sauce coats the chicken and mushrooms evenly.
4. Garnish with scallions and serve hot over rice.

The magic here? The mushrooms soak up all the savory sauce while staying juicy, adding a meaty texture to every bite.

Tip: For extra depth, splash in 1 tsp of Shaoxing wine with the sauces—just don’t skip the sugar! It balances the umami perfectly.

Chicken and Mushroom Egg Drop Soup

This comforting soup blends tender chicken, earthy mushrooms, and silky ribbons of egg for a cozy bowl that’s ready in under 30 minutes.

Ingredients:

• 1 tbsp sesame oil
• 8 oz boneless, skinless chicken thighs, thinly sliced
• 1 cup sliced cremini mushrooms
• 4 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 2 large eggs, lightly beaten
• 2 green onions, thinly sliced
• 1/2 tsp white pepper

Instructions:

1. Heat 1 tbsp sesame oil in a pot over medium-high. Add the chicken and cook for 3 minutes until no longer pink. Stir in the mushrooms and cook for 2 more minutes.
2. Pour in 4 cups chicken broth, 1 tbsp soy sauce, and 1 tsp ginger. Bring to a simmer and cook for 10 minutes.
3. Reduce heat to low. Slowly drizzle in the beaten eggs while stirring gently to create ribbons. Cook for 1 minute until eggs are set.
4. Remove from heat and stir in 2 sliced green onions and 1/2 tsp white pepper.

The magic here is in the contrast: the rich broth, meaty mushrooms, and delicate egg swirls make each spoonful exciting.

Tip: For extra depth, add a splash of rice vinegar at the end!

Chicken and Mushroom Chow Mein

This savory stir-fry is a weeknight hero—tender chicken, earthy mushrooms, and chewy noodles tossed in a rich, umami-packed sauce.

Ingredients:

• 8 oz chow mein noodles (or egg noodles)
• 2 tbsp vegetable oil, divided
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 green onions, sliced

Instructions:

1. Cook noodles according to package instructions, drain, and set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and cook for 4–5 minutes until no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the pan. Sauté mushrooms for 3 minutes until softened, then add garlic and cook for 30 seconds until fragrant.
4. Return chicken to the pan. Stir in soy sauce, oyster sauce, sesame oil, and sugar. Toss to coat evenly.
5. Add cooked noodles and green onions, tossing everything together for 1–2 minutes until heated through.

The secret here? A splash of sesame oil at the end—it adds a nutty depth that ties the whole dish together.

Tip: For extra crunch, toss in a handful of bean sprouts with the noodles!

Chicken and Mushroom Bao Buns

These fluffy bao buns are stuffed with savory chicken and mushrooms, making them the perfect handheld comfort food—great for weeknights or weekend gatherings.

Ingredients

• 1 lb ground chicken
• 8 oz cremini mushrooms, finely chopped
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 12 store-bought bao buns (steamed)
• 1/4 cup sliced green onions (for garnish)

Instructions

1. Heat 1 tbsp sesame oil in a skillet over medium-high. Add ground chicken and cook, breaking it apart, for 5 minutes until no longer pink.
2. Add mushrooms, 2 cloves minced garlic, and 1 tsp grated ginger. Cook for 4 minutes until mushrooms soften.
3. Stir in 2 tbsp soy sauce, 1 tbsp hoisin sauce, and 1/2 tsp black pepper. Cook for 2 more minutes until the mixture is glossy. Remove from heat.
4. Steam bao buns according to package instructions until warm and pillowy (about 5 minutes).
5. Fill each bun with the chicken-mushroom mixture and top with sliced green onions.

The tender bao buns soak up the umami-rich filling, while the green onions add a fresh crunch—no dipping sauce needed!

Tip: For extra flavor, brush the steamed buns with a little melted butter before filling.

Chicken and Mushroom Spring Rolls

These golden spring rolls are packed with savory chicken, earthy mushrooms, and just the right crunch—perfect for a crowd-pleasing appetizer or light meal.

Ingredients:

• 1 tbsp vegetable oil, plus extra for frying
• 8 oz boneless chicken thighs, finely diced
• 1 cup shiitake mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 12 spring roll wrappers (6-inch squares)
• 1 egg, beaten (for sealing)

Instructions:

1. Heat 1 tbsp vegetable oil in a skillet over medium-high. Add chicken and cook for 4 minutes until no longer pink. Stir in shiitake mushrooms and garlic; sauté for 3 minutes until softened.
2. Off heat, mix in soy sauce, sesame oil, and sugar. Let cool slightly.
3. Lay a spring roll wrapper diagonally. Spoon 2 tbsp filling near the corner, fold sides inward, then roll tightly. Seal the edge with beaten egg. Repeat.
4. Heat 1 inch of vegetable oil in a deep pan to 350°F. Fry rolls in batches for 3–4 minutes, turning until golden and crisp. Drain on paper towels.

The magic here? Shiitakes add a meaty depth that makes these rolls irresistible—no dipping sauce needed (though we won’t stop you!).

Tip: Keep wrappers under a damp towel to prevent cracking while assembling.

Chicken and Mushroom Fried Rice

This hearty fried rice is packed with savory mushrooms, tender chicken, and just the right amount of garlicky goodness—perfect for turning leftovers into something special.

Ingredients:

• 2 cups cooked and cooled jasmine rice (day-old works best)
• 1 boneless, skinless chicken breast, diced
• 1 cup sliced cremini mushrooms
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4–5 minutes until no longer pink. Transfer to a plate.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Sauté the mushrooms for 3 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
3. Add the rice, breaking up any clumps. Pour in the soy sauce, oyster sauce, sesame oil, and black pepper. Toss everything together for 2–3 minutes until evenly coated and heated through.
4. Return the chicken to the skillet, along with the green onions. Cook for another minute, then serve hot.

The oyster sauce adds a rich depth to this dish, while the sesame oil gives it that irresistible nutty finish. It’s a restaurant-worthy meal with minimal effort!

Tip: For extra crispiness, press the rice down in the skillet for a minute before stirring—it’ll create those crave-worthy golden bits.

Chicken and Mushroom Lo Mein

This cozy lo mein is packed with savory chicken, tender mushrooms, and chewy noodles—perfect for a quick weeknight dinner that feels like takeout at home.

Ingredients:

• 8 oz lo mein noodles (or spaghetti)
• 2 tbsp vegetable oil, divided
• 1 boneless, skinless chicken breast, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 green onions, sliced

Instructions:

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4–5 minutes until no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Sauté mushrooms for 3–4 minutes until softened, then stir in garlic and cook for 30 seconds until fragrant.
4. Return chicken to the skillet. Add cooked noodles, soy sauce, oyster sauce, sesame oil, and sugar. Toss everything together for 2–3 minutes until evenly coated and heated through.
5. Garnish with green onions and serve immediately.

The oyster sauce adds a rich umami depth, while the sesame oil gives this dish its signature aromatic finish—no bland noodles here!

Tip: For extra crunch, toss in a handful of bean sprouts during the last minute of cooking.

Chicken and Mushroom Wontons

These Chicken and Mushroom Wontons are juicy, savory, and packed with umami—perfect for dipping in a tangy sauce or floating in a comforting broth.

• 1/2 lb ground chicken
• 1 cup finely chopped shiitake mushrooms
• 2 green onions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 1/4 tsp white pepper
• 24 square wonton wrappers
• 1 tbsp water (for sealing)

1. In a bowl, combine ground chicken, shiitake mushrooms, green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp ginger, and 1/4 tsp white pepper. Mix until well blended.
2. Place 1 tsp of filling in the center of a wonton wrapper. Dip your finger in water and moisten the edges, then fold diagonally into a triangle, pressing to seal. Pinch the corners together to form a classic wonton shape. Repeat with remaining wrappers.
3. Bring a pot of water to a boil. Gently drop in wontons and cook for 3-4 minutes until they float and the filling is cooked through. Drain.

The tender mushrooms add an earthy depth to the chicken, while the ginger and sesame oil give these dumplings a fragrant kick. Serve them with chili oil or a simple soy-vinegar dip!

Tip: Freeze uncooked wontons on a tray before transferring to a bag—they’ll keep for up to 3 months and cook straight from frozen (just add 1-2 extra minutes).

Chicken and Mushroom Stir-Fry with Bamboo Shoots

This Chicken and Mushroom Stir-Fry with Bamboo Shoots is a quick weeknight winner—savory, slightly crunchy, and packed with umami goodness.

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp vegetable oil, divided
• 8 oz cremini mushrooms, sliced
• 1 cup canned bamboo shoots, drained and rinsed
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 2 green onions, sliced (for garnish)

1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and stir-fry for 4–5 minutes until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the pan. Sauté mushrooms and bamboo shoots for 3 minutes until mushrooms soften.
3. Stir in garlic and ginger; cook for 30 seconds until fragrant. Return chicken to the pan.
4. Add 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/2 tsp black pepper. Toss everything together and cook for 2 more minutes until glossy and well-coated.
5. Garnish with green onions and serve hot over rice.

The bamboo shoots add a subtle crunch that plays perfectly against the tender chicken and meaty mushrooms—proof that texture matters as much as flavor!

Tip: For extra depth, swap half the soy sauce with dark soy sauce for a richer color.

Chicken and Mushroom Noodle Soup

This cozy, umami-packed soup is like a hug in a bowl—tender chicken, earthy mushrooms, and slurpable noodles in a golden broth that comes together in under an hour.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 lb boneless, skinless chicken thighs
• 6 cups low-sodium chicken broth
• 2 tsp soy sauce
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 4 oz egg noodles
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their juices. Push veggies to one side, add chicken thighs, and sear for 2 minutes per side.
3. Pour in 6 cups chicken broth, 2 tsp soy sauce, 1 tsp thyme, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is tender.
4. Remove chicken, shred with forks, and return to pot. Add egg noodles and simmer for 8 minutes until al dente.
5. Off heat, stir in chopped parsley and 1 tbsp lemon juice for brightness.

The magic here? Soy sauce deepens the broth’s savoriness without overpowering, while lemon juice adds a whisper of freshness at the end.

Tip: For extra richness, swirl in a pat of butter just before serving.

Conclusion

With 20 delicious Chinese chicken and mushroom recipes, there’s something here for every home cook to love! Whether you’re craving stir-fries, soups, or saucy braises, these dishes bring bold flavors to your table. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty meals too. Happy cooking!